Pilchards Lasagne


  • 2 x 400g cans Saldanha Pilchards in Tomato Sauce
  • 2 cloves of garlic, crushed
  • 2 medium onions, chopped
  • 4 – 6 baby marrows, sliced at an angle
  • 1 red pepper, cut into 1cm strips
  • 200g lasagne sheets, soaked in boiling water
  • 1 tsp mixed herbs
  • Salt and black pepper to taste
  • 2 tbsp oil

White sauce:

  • 125g margarine
  • 1 cup flour
  • 3 cups milk
  • 2 cups grated mature cheddar cheese


  1. Fry or roast the red pepper and baby marrows until soft.
  2. Fry the onion and garlic in oil.
  3. Roughly flake the pilchards in their sauce and add to the onion.
  4. Season to taste.
  5. Remove from stove.
  6. To make the white sauce, melt the margarine in a pot and add the flour to make a paste.
  7. Gradually add the milk, stirring thoroughly to avoid lumps.
  8. Leave the sauce on a low heat, stirring occasionally until thick. Season to taste and stir in most of the cheese.
  9. Grease a rectangular dish and cover the bottom with a layer of white sauce.
  10. Place the sheets of lasagne on top of the white sauce, followed by a layer of pilchards and a layer of roasted red peppers and baby marrow.
  11. Repeat these layers, ending off with a layer of lasagne and top with white sauce.
  12. Sprinkle the remaining cheese on the top and bake for 30 minutes at 180ºC.
  13. Leave to stand for 10 minutes.
  14. Serve with salad.
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